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Stop guessing at the grill.
Exact internal temperatures and fire setups, in plain guides you can cook from this weekend. Start with the free grill-temps chart (one page, every cut).
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What this is
Good barbecue is a temperature.
Plain, exact grilling help for anyone who keeps overcooking the chicken and guessing at the steak. Every guide hands you a number to cook to and a fire to cook it on (no gatekeeping, and no $2,000 smoker required).
Recent guides
Start with a guide.
Short, exact, and honest. Every guide hands you a number to cook to and one thing to do next.
Brisket Burnt Ends, From the Point
Separate the point, smoke it to 205 F, cube it, and set the glaze. The trim, the pan stage, and why burnt ends come from the point and never the flat.
Charcoal Grill Safety: Carbon Monoxide, Ash, and Fire
Why charcoal never goes indoors, how to handle lighter fluid and a hot chimney, and the ash-disposal rule that keeps a dead-looking fire from burning a deck.
Charcoal Science: Lump, Briquettes, and Airflow
What charcoal is, what briquettes actually contain, how lump really compares, and why the bottom vent and a chimney starter control your whole cook.
Crispy Grilled Wings
A dredge of 4 parts starch to 1 part rub, 40 minutes air-drying on a rack, then 30 to 35 minutes over a vortex fire. Fryer-grade crust, no fryer.
Grill Covers and Off-Season Storage
When a grill cover protects metal and when it rots it, what to look for in one, and the winter storage steps for charcoal, gas, and pellet grills.
Grill Grate Materials: Cast Iron, Stainless, and Porcelain
How cast iron, stainless, porcelain-coated, and carbon steel grates differ on sear, upkeep, and lifespan, plus which one to buy for the way you actually cook.
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Wherever you are stuck, from a dry breast to a smoker you have not lit, there is a plain place to start.
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